Use up last night’s leftover creamy polenta and create a simple salad for lunch or dinner today. Ready in 20 minutes, this healthy dish will make polenta a staple in your pantry. Stop food going to waste food waste and make this Baked Polenta, Tomato and Hazelnut Salad with Vincotto Dressing.
Baked Polenta, Tomato and Hazelnut Salad with Vincotto Dressing Recipe
Serves 4
Ingredients:
Polenta (you can use leftover already prepared polenta)
1 cup parmesan, finely grated
1 punnet cherry tomatoes
2 tbsp olive oil
2 cups baby-spinach leaves
1 head baby fennel, thinly sliced
2 heads red witlof
2 cups watercress
1 cup roasted hazelnuts, chopped
Vincotto Dressing
3 tbsp olive oil
1 tbsp vincotto
1 tbsp lemon juice
1 tsp Dijon mustard
Method:
For polenta, place 2 cups milk and 2 cups stock into a large saucepan; bring to the boil. Whisk in polenta; stir for 3 minutes. Stir in mascarpone and season with sea salt and freshly ground black pepper. Pour half the mixture into an 18 x 25cm tin, cover, and refrigerate overnight.
Preheat oven to 220°C.
To make Vincotto Dressing, whisk oil, vincotto, lemon juice, and mustard in a bowl to combine.
Remove polenta from tin and slice into wedges. Roll wedges in parmesan and place on a lightly oiled baking tray with tomatoes. Drizzle with oil and season with sea salt and freshly ground black pepper. Bake for 15-20 minutes.
Add spinach, fennel, witlof, and watercress in a bowl, drizzle with dressing, and toss to combine. Place on a platter and layer with polenta and tomatoes. Sprinkle with hazelnuts to serve.
